Why You’ll Love this Quick Ramen Shrimp Soup
Every home cook needs a few lightning-fast recipes in their back pocket, and this Quick Ramen Shrimp Soup is one you’ll reach for again and again. I’m talking about a meal that goes from pantry to table in under 15 minutes but tastes like you’ve been simmering it all afternoon.
What’s not to love? It uses budget-friendly ingredients you probably already have on hand, requires just one pot (hello, fewer dishes!), and delivers a surprisingly complex flavor profile with minimal effort. The tender shrimp, vibrant veggies, and savory broth create a comfort food that works year-round.
What Ingredients are in Quick Ramen Shrimp Soup?
This comforting soup is the epitome of pantry-friendly cooking, requiring just a handful of simple ingredients that transform into something greater than the sum of their parts.
The beauty of this recipe lies in its accessibility—most items are probably already lurking in your freezer, cupboard, or pantry right now. And if not? A quick trip to any grocery store will set you up with everything you need without breaking the bank.
- 1 (14½ ounce) can chicken broth
- 2 cups water
- 1½ cups frozen stir fry vegetables
- 1 (3 ounce) package chicken-flavored ramen noodles (with seasoning packet)
- 1 (4 ounce) can baby shrimp, drained
While the ingredient list is straightforward, there’s definitely room for customization based on what you have available. Don’t have frozen stir-fry veggies? Any frozen vegetable mix will work in a pinch.
You might also consider using fresh shrimp instead of canned for a more robust flavor, though the canned version keeps this truly a pantry meal.
The chicken-flavored ramen provides the foundation of flavor, but feel free to experiment with other varieties like oriental or shrimp flavor to create subtle variations on this versatile soup.
How to Make this Quick Ramen Shrimp Soup
Making this soup couldn’t be simpler—it’s the perfect rescue meal when you’re short on time but still craving something warm and satisfying.
Start by combining one 14½-ounce can of chicken broth with 2 cups of water in a large saucepan. Toss in 1½ cups of frozen stir fry vegetables and bring this mixture to a boil. The vegetables will begin to thaw and soften in the hot liquid, releasing their flavors into the broth.
Once your broth is boiling, it’s time for the star ingredient—the ramen noodles. Take your 3-ounce package of chicken-flavored ramen and partially break up the noodles before adding them to the pot. They’ll continue to separate as they cook, but breaking them slightly makes the soup easier to eat later.
Reduce the heat to a gentle simmer and cover the pot, letting those noodles soften for about 3 to 4 minutes. I find this is the perfect timing—any longer and they might get too mushy, any shorter and you’ll be crunching on undercooked noodles.
For the final touch, drain your 4-ounce can of baby shrimp and add them to the soup along with the contents of the ramen seasoning packet. The seasoning packet might look unassuming, but it carries all that umami goodness that makes ramen so addictive. For precise cutting of fresh ingredients that elevate this simple soup, consider investing in a high end knife set that makes food preparation a joy.
For more complex recipes, using a premium vegetable processor can help you prepare fresh ingredients with professional precision.
Give everything a good stir and continue cooking for another 3 to 4 minutes until thoroughly heated. The shrimp only need to warm through since they’re already cooked.
And just like that, in less than 15 minutes from start to finish, you’ve got a steaming bowl of ramen shrimp soup that tastes like you put in way more effort than you actually did.
Quick Ramen Shrimp Soup Substitutions and Variations
Although the base recipe for this ramen shrimp soup is delicious as is, you’ll find endless possibilities for customization based on what’s already in your pantry or fridge.
Try swapping chicken broth for vegetable or seafood stock to change the flavor profile. Not a fan of shrimp? Use diced chicken, tofu, or even leftover pork instead.
The frozen stir-fry vegetables work perfectly, but fresh veggies like bok choy, mushrooms, or spinach make wonderful additions.
I’m particularly fond of adding a dash of sriracha or a spoonful of miso paste for extra depth.
And don’t forget toppings—a soft-boiled egg, green onions, or a sprinkle of sesame seeds can transform this simple soup into something truly special.
What to Serve with Quick Ramen Shrimp Soup
When enjoying a steaming bowl of quick ramen shrimp soup, finding the perfect accompaniments can elevate your meal from simple to spectacular.
I love pairing this brothy delight with a crisp Asian cucumber salad or some simple gyoza for dipping. A few slices of buttery garlic bread? Perfect for sopping up those last flavorful drops.
For drinks, nothing beats a light jasmine tea or, if I’m feeling festive, a cold Asahi beer. Honestly, the soup’s already a complete meal, but these sides create balance.
Small bites on the side, maybe some edamame sprinkled with sea salt, really round out the experience.
Final Thoughts
This quick ramen shrimp soup has become my go-to recipe for those evenings when I’m craving something warm and satisfying without spending hours in the kitchen. With just a handful of ingredients and about 10 minutes, I can transform a simple package of ramen into something truly special.
The beauty lies in its versatility—swap veggies based on what’s in your freezer, use different broths, or add a dash of hot sauce for kick.
Perfect for busy weeknights or lazy weekends. Sometimes, the simplest recipes bring the most comfort, don’t they? Humble ingredients, maximum flavor.
When you’re looking for something more substantial, consider trying a hearty casserole dish that combines protein and vegetables for a complete one-dish meal.
